Paula Deen's Baked Mac and Cheese Recipe - Easy & Cheesy

Paula Deen's mac and cheese recipe creates a rich, creamy baked dish using elbow macaroni, cheese, milk, cream, and seasonings. Key steps include cooking pasta al dente, preparing a custard base with eggs and dairy, mixing in multiple cheeses, and baking until golden and bubbly. The dish can be customized with additions like bacon, lobster, or spices. It serves as a comforting side or main course and stores well for reheating.

Gather Your Ingredients for Paula Deen's Mac and Cheese

You'll need these items to make Paula Deen's baked mac and cheese.

• 1 pound elbow macaroni
• 1/2 cup butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 8 ounces cream cheese, softened
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 cup panko breadcrumbs
• 2 tablespoons butter, melted

Some recipes call for American cheese or Colby Jack instead of part of the cheddar.

Mustard powder can replace Dijon mustard if needed.

Eggs are sometimes added to create a custard base. This makes the texture firmer.

Sour cream is another common addition for extra tanginess.

Hot sauce like Tabasco can boost flavor.

Use kosher salt if preferred.

Adjust cheese amounts based on taste.

Butter helps coat the noodles and adds richness.

Evaporated milk works in place of heavy cream.

Add paprika or garlic powder for extra spice.

Bacon bits make a smoky version.

Lobster chunks turn it fancy.

Keep ingredients at room temp for easier mixing.

Pre-grate cheese saves time.

Check expiration dates before starting.

Have a 9x13 baking dish ready.

Non-stick spray prevents sticking.

Cook and Prepare the Pasta Base

Boil water in a large pot. Add elbow macaroni. Cook until tender but firm.

Follow package directions. Usually takes 8-10 minutes.

Drain pasta in a colander. Rinse briefly with cold water.

Return pasta to the pot or transfer to a large mixing bowl.

Add 1/2 cup butter to hot pasta. Stir until melted.

Mix in 1 cup sharp cheddar cheese while pasta is hot.

Stir until cheese melts and coats noodles evenly.

Pro Tips

• Cook pasta al dente to prevent mushiness after baking
• Do not overcook the noodles
• Save 1/2 cup pasta water before draining
• Use a large pot to avoid boilovers
• Add salt to boiling water for extra flavor

Timing Notes

• Pot heating: 5 minutes
• Pasta cooking: 8-10 minutes
• Draining: 2 minutes
• Cheese mixing: 3 minutes

Some recipes suggest cooking pasta 2-3 minutes longer than package directions.

This helps absorb extra moisture during baking.

Paula Deen often adds cheese directly to hot drained pasta.

The residual heat melts cheese smoothly.

Stir constantly to avoid clumping.

If using cream cheese, add it now while mixing.

Softened cream cheese blends easier.

Let pasta cool slightly before adding wet ingredients.

This prevents scrambled eggs later.

Grease your baking dish before transferring.

Spray with non-stick cooking spray.

Or butter the dish lightly.

Mix Cheese and Custard for Rich Flavor

Whisk 2 cups whole milk and 1 cup heavy cream in a bowl.

Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne.

Stir in 1 teaspoon Worcestershire sauce and 1 tablespoon Dijon mustard.

In a separate bowl, beat 3 large eggs until smooth.

Slowly pour the milk mixture into beaten eggs.

Whisk constantly to prevent curdling.

This creates a custard base for rich texture.

Cheese Blend Options

• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 8 ounces cream cheese, softened

Mix cheeses in a large bowl.

Pour the custard mixture over the cheese blend.

Stir until all cheese melts and combines.

Some recipes use American cheese slices.

Chop finely and mix into the custard.

Colby Jack adds mild sweetness.

Substitute with Velveeta for extra creaminess.

Flavor Boosters

• 1/4 cup sour cream
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

Add these to the cheese mixture.

Stir until fully incorporated.

Taste and adjust seasoning if needed.

Add more salt or pepper sparingly.

For smokiness, include bacon bits.

Fresh herbs like chives work too.

Let mixture cool slightly before baking.

This prevents egg scrambling in the oven.

Paula Deen's method uses hot pasta.

Pour custard over warm noodles.

Mix gently to combine all ingredients.

Transfer to prepared baking dish.

Spread evenly with a spatula.

Bake Until Golden and Bubbling

Preheat oven to 350°F.

Pour the mac and cheese mixture into a greased 9x13 baking dish.

Spread evenly with a spatula.

Bake uncovered for 30-35 minutes.

Look for bubbling edges and set center.

Top with 1/2 cup shredded cheddar cheese.

Return to oven for 5-10 minutes more.

Cheese should melt and turn golden.

Baking Signs

• Edges bubble vigorously
• Center appears set
• Top browns lightly
• Custard firms up

Insert knife in center to test doneness.

It should come out mostly clean.

Jiggle the dish gently.

Center should not slosh.

If top browns too fast, cover with foil.

Continue baking until done.

Timing Variations

• Standard bake: 35-40 minutes
• With extra cheese: 40-45 minutes
• Deeper dish: 45-50 minutes
• Convection oven: Reduce 5 minutes

Paula Deen bakes hers for 35-40 minutes total.

Some versions call for 45 minutes initial bake.

Then 10 minutes after cheese topping.

Oven temperatures vary.

Check at minimum time.

Do not overbake or it dries out.

Let stand 10-15 minutes after baking.

This allows setting and easier serving.

Sprinkle panko breadcrumbs on top before final bake.

Mix breadcrumbs with 2 tablespoons melted butter.

Toast until golden brown.

Garnish with chopped parsley.

Serve immediately while hot.

Refrigerate leftovers within 2 hours.

Store covered up to 3 days.

Reheat in oven at 325°F.

Add splash of milk if dry.

Serve Warm and Enjoy the Southern Comfort

Let baked mac and cheese stand 10-15 minutes after oven.

This allows custard to set properly.

Serve while still warm for best texture.

Use a large spoon or spatula to scoop portions.

Each serving is about 1 cup.

Garnish with fresh cracked black pepper.

Add chopped chives or parsley on top.

Pair with cornbread or dinner rolls.

Works as main dish or side.

Serving Suggestions

• Fried chicken tenders
• BBQ pulled pork
• Green bean casserole
• Coleslaw
• Biscuits

Slice into squares like lasagna.

Cut 6 rows by 4 columns for 24 pieces.

Smaller portions for appetizers.

Larger helpings for main course.

Leftovers reheat well.

Microwave individual portions 60-90 seconds.

Add tablespoon milk if dry.

Storage Guide

• Refrigerate within 2 hours
• Store covered up to 3 days
• Freeze up to 2 months
• Thaw overnight in fridge

Reheat oven method: 325°F for 20-25 minutes.

Cover with foil to prevent drying.

Internal temp should reach 165°F.

For parties, keep warm in slow cooker.

Set on low heat setting.

Stir occasionally to prevent skin.

Add splash of cream if thickening occurs.

Paula Deen serves hers at family gatherings.

Perfect for potlucks and holidays.

Kids love the creamy texture.

Adults enjoy the rich flavor.

Make ahead for busy weeknights.

Bake in morning, reheat at night.